A good friend of mine, Ollie, gave our flat a huge mason jar of plum jam made by his mother, Anna. It is the deepest purple colour, thick with glossy pieces of plum smudged into a set syrup.
I have a weakness for condiments: jams, preserves, chutneys, pickles, conserves, jellies, curds and fruit pastes. A happy fridge is one with the top shelf full of interesting jars. An eclectic collection to be paired with cheese, slathered in sandwiches, or, eaten straight from the jar. One day I hope to live in a kitchen lined with shelves of my own home-made pickles, chutneys and preserves.
Anna’s plum jam is worthy of higher things than jam on toast. In saying that, this jam has such a rich plummy taste it is like spreading the ripest, juiciest, hot-from-summer plums on to your toast.
I thought a good experiment could be to mix some plum jam through a scone mix. This turned out to be a rather nice idea. More interesting than date or sultana scones and delightfully versatile. As a breakfast scone, consider it already pre-jammed; though for a morning tea, a spoonful of cream and more jam creates quite a luxurious scone.
These scones are nubbly, as if made with bran. Take a bite and there are twice cooked plums melting into molten pockets. They are a bit rough around the edges: I’m a dollop of scone mix sort of girl, instead of a rolled-and-cut scone girl.
I think these scones could be improved by a sprinkling of demerara sugar on top before going in the oven. I am also curious to try adding ginger, powdered or finely chopped crystallised, to the mix.
Plum Jam Scones
2 cups flour
2 tablespoons sugar
2 tablespoons cinnamon
4.5 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
1/2 cup thick plum jam
Pre-heat oven to 220°C. Sift dry ingredients together. Rub in the butter until the flour is slightly crumbly. In a separate bowl lightly stir the jam through the milk until the milk begins to change colour and the plum bits are broken up a bit. Add the wet ingredients to the dry and roughly mix.
Spoon onto a very well greased baking tray-the plum pieces do tend to stick.
Bake for 15mins until lightly browned on top.